Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil.

The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.